8 green onions
1/4 sm. head cabbage
1/2 lb. raw boneless lean pork
1 1/2 tbsp. vegetable or olive oil
6 c. chicken broth
2 tbsp. soy sauce
1/2 tsp. grated fresh ginger
4 oz. thin egg noodles

Cut onions into thin slices. Shred cabbage. Slice pork into strips. Heat oil in wok over medium high heat, stir-fry pork until no longer pink. Add stock, soy sauce and ginger to pork. Cook until boiling. Reduce heat and simmer 10 minutes. Stir in noodles and onions. Cook until noodles are tender. 4 servings.